cutting work time down

Hmmm... I think if you move the smoker a little closer to the fridge, you might be able to shave off a minute getting the ribs to the smoker.

You are really fast if you are prepping your ribs and getting them rubbed in 5 min.
A 3 pack of ribs usually take me 20-30 mins to rinse, pat dry, remove membrane, trim, rub, then wrap before throwing in the fridge.

Wayne B

I had to laugh.

Time? We're worried about prep time in BBQ? Tell you SIL it's done when it's done

I could care less (it's me) how long it takes if the end product is what I want.

Timing of pulling it off the smoker is the big issues for most people, but I think this is the first post I remember about someone wanting to save time.

But I take NO shortcuts in my Q because I want the end product to be outstanding.

The BEST timesaver you have is your smoker. You don't have to tend the fire and keep it stoked all night with wood or something.

Just tell him to enjoy the end product and be happy

Now if it's a real question, I'm sure the guys in the forum can help you save a little time, but for me, I just think it's too much to worry about. Enjoy the experience.

quote:

Originally posted by AndyJ:
Hmmm... I think if you move the smoker a little closer to the fridge, you might be able to shave off a minute getting the ribs to the smoker.

And the beer to the cook.

Me thinks Newbie was humorously and whittingly stating how wonderful and easy it is to cook on a Cookshack.

NewbieJim presented this very tongue in cheek - first couple times I had my neighbors over for Q they asked me how hard was it (LOL). I said, well if my wife new how EASY it was she'd be after to do more chores around the house...

Sure glad I don't have a normal sticker burner smoker - THAT is a lot of work.

But bakc on topic: to save time I keep the bottle on the patio table next to my chair and the wife withing hollering range should I need more ice or a cigar.

Ice cubes in a nice glass of Cabernet?

newbiejim, I also was concerned about the excessive amount of time taken to prepare ribs with a Cookshack. As a time saver I placed my 009 on top of a mini fridg. This resulted in changing what was a 50 ft. trek to get the ribs to not having to take a step. This was a real time saver for me as I could also grab a beer or two at the same time.
Hope this helps.

quote:

Originally posted by MaxQ:
Ice cubes in a nice glass of Cabernet?

It takes all kinds in this world I guess???

Hey newbiejim,

You never came back...

Hope I didn't run you off. If it was a serious question, let us know...

Sorry the guys hijacked your thread (see, you guys ran him off)...

Yeah I have taken to putting ice in my cabernet - all that fancy culinary training went right down the tubes one hot day with a really inexpensive cab from Chile - my wife put some ice in my customary Mason Jar "glass" - I got to liking it COLD. Yeah I know not very sheik or deboner

You guys crack me up. my dad does the ice cube thing too, but he lives in Arizona. It's about 105* today!!!

We've had more than enough hot weather in humid old Jersey this year to last me a while. Not looking forward to the shorter days of Winter but the cooler temps sound pretty good right now.

As for the ice in my red wine - I always liked dining outside in frigid Pacifica where I used to live and at the end of the night the bottles that we opened had breathed hours - and had cooled down very nicely. The two had a very pleasant effect on the wine.